Mushroom Stroganoff

Mushroom Stroganoff 1

As the granddaughter of Austro-Hungarian immigrants, I ate an awful lot of Hungarian food as a kid.

Oh, no, no, wait. I don’t mean “awful.” I mean a wonderful lot of Hungarian food. Chicken Paprikas. Hungarian Goulash. You know what I’m talkin’ ’bout, right? Oo oo ooo.

My blood runs paprika red. It’s true.

Oh, and beef stroganoff. Which isn’t actually Hungarian (it’s Russian), but its sour creamy goodness endeared itself to my peeps of yore, and, with a little paprika, became a winter dinner staple from grandmother and mother alike. Coming home from school to a big, boiling pot of wavy egg noodles was a jump-up-and-down hand-clapping sight: it always meant stroganoff was simmering in the covered pot on the other burner.

And it’s still a favorite in my house. It’s not the way my grandmother made it — she would definitely frown at the fish sauce and lack of lard — but she would’ve enjoyed the finished dish just the same, beaming that her granddaughter loves to cook as much as she.

Mushroom Stroganoff 2

This version subs in mushrooms for the traditional beef without losing a lick of flavor. So savory and juicy after a good simmer, mushrooms are a natural for this dish.

Mushroom Stroganoff 3

Hey, Monday’s coming up — this is a weeknight-easy, meatless-Monday-worthy meal.

Have a lovely paprika weekend.

(I don’t know what that means, but I mean it as a good thing. Because, you know, paprika is good, and weekends are good. So. Lovely. And stuff. Shutting up now.)

Karen xoxo


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Mushroom Stroganoff

Prep Time: 10 minutes
Cook time: 30 minutes

Yield: 4 servings

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 small sweet onion, chopped
2 cloves garlic minced
1 pound mushrooms, sliced (I use a mix of creminis and shiitakes)
1 tablespoon Worcestershire sauce
1/4 cup white wine
2 tablespoons flour
1 tablespoon tomato paste
2 teaspoons smoked paprika
1 cup stock (vegetable, chicken, or beef – your choice, it’s all good)
1 teaspoon fish sauce (optional)
1/2 cup sour cream
1 tablespoon parsley, chopped
salt and freshly ground black pepper to taste

water
salt
12 ounces egg noodles

Instructions:
Heat butter and oil over medium in a large skillet until butter begins to melt. Add onions and saute until soft, about 5 minutes. Add garlic and a pinch of salt and stir until garlic is fragrant. Add the mushrooms and Worcestershire sauce, stirring well to coat. Cover and cook until mushrooms are soft and have released their juices, about 10 minutes.

Uncover, add the white wine to deglaze the pan, along with another pinch of salt, and continue cooking until much of the liquid has evaporated. Add flour and stir to coat. Add the tomato paste, smoked paprika and another pinch of salt. Mix well.

Start the water boiling in a separate large pot for the egg noodles. Salt the water well. (“Salty as the ocean,” as Anne Burrell would say). Add the noodles when the water boils and cook to package directions.

Add the stock 1/4 cup at a time. You want the sauce to be creamy, slightly thin, but definitely not soupy. You might not use the entire one cup. Stir in the fish sauce, if using. Reduce heat to low-simmer, and allow to heat gently while the noodles cook.

Five minutes before you’re ready to serve, add the sour cream, stirring throughly to mix. Do one final tasting for salt and pepper (adjust if necessary). Top with parsley, and spoon over the noodles.

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Comments

  1. Wow, egg noodles. They used to be a staple on our dinner table growing up, but I can’t remember the last time I saw a bag of them.
    This is a lovely meatless Monday option for sure!

  2. Even if I didn’t already love stroganoff (I recently made a venison version) your photograph would have convinced me to — gorgeous!

  3. I’ve always wanted to try and make stroganoff. This looks like a delicious meatless version!

  4. oh wow! i’m pinning this!! I LOVE mushrooms!!

  5. Yum! What a perfect winter dish! It looks so rich & sounds so flavorful.

  6. This is a dish I would like…I love mushrooms in these kinds of sauces…and I love noodles too. I also read your post about going through your parents things and finding memories…nice writing.

  7. I love beef stroganoff so I know this would be right up there even meatless-the mushrooms are the best part anyway!

  8. I love stroganoff and I particularly like yours without meat. It is pure comfort food.

  9. I went out for lunch today and had a mushroom barley ragout stuffed in a 1/2 acorn squash with gorgonzola cream. I embarrassed my lunch companions by licking the plate! This looks like it’s the same kind of plate licking good. I’ll give it a whirl!

  10. I am always looking for ways to incorporate more meatless meals into our lives. We all love mushrooms so I’m excited to find this recipe. Thank you for sharing it!

  11. Your photos are just making my mouth water, Karen. I haven’t had stroganoff in ages. It was on my mom’s rotation when I was growing up. Mmmm… I am bookmarking your recipe to try later.

  12. This mushroom stroganoff looks very healthy and delicious! I think I would enjoy this a whole lot. I have to save this recipe.

  13. I have never tried mushroom stroganoff before, I have tried beef and chicken though. I bet this will be a better version in terms of flavor and texture. Thanks for sharing.

  14. Oh, this sounds heavenly!!! I wouldn’t miss the beef one bit…and your tweaks (fish sauce!) sound amazing!

  15. Yummo – this looks so good. I have never seen a mushroom strog before, but it makes perfect sense given the mushroom component of the traditional dish, and mushrooms being quite meaty.

  16. We made this for dinner tonight and it was AWESOME! We will be making it again and again, thanks :) I randomly found your blog on Zite, what a lucky find!

  17. Yum! We love mushroom stroganoff! Your recipe looks delicious and simple! Our food lovers on our community page would LOVE this! We’d love it if you stopped by! http://bit.ly/yI0sZU

  18. Wow! This recipe is fantastic! I just made it for the bf and I. The flavors blended wonderfully. I had less sour cream than I needed so I substituted 1/4 cup neufchatel cheese for the missing sour cream and the sauce still came out great. I will make this again, great quick meal.

  19. hello. i just wanted to let you know that i made this last week, using yogurt (it’s what we had handy) and it was delightful. the sauce came out darker/redder than expected but it was really really really good. thank you for sharing the recipe.

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